Barbecue Shrimp with Cheese Grits

I have made a deal with myself.  No new cooking magazines, until I go through the old ones and try the recipes I earmarked and forgot!  So slowly, but surely I cooking them up, subjecting the family to the results and based on the reviews sharing them with you.  It’s been tough holding to the deal, I covet cooking magazines, they are my little grocery store addiction.  I may pick them up and flip through the pages, but I have been a good girl and put them back on the rack for someone else to buy.  This is my first of many old but new recipes.  I picked this one first because a local restaurant here in town used to serve a dish very similar to this that I loved, and a new chef came in and removed it from the menu.  Now I can serve it up in my own kitchen and so can you!

I had never made grits before this recipe.  Don’t be intimidated- its easy!   If you have chickens…. they love the leftovers!

Barbecue Sauce:                                                                                                                                                              From Amber Huffman via “Food & Wine”(April 2008)

• 2 tablespoon of unsalted butter
• 1 small Onion, diced
• 2 garlic cloves, minced
• 1 1/4 cup ketchup
• 1/4 cup Bourbon
• 3 tablespoons cider vinegar
• 2 tablespoon molasses
• 2 tablespoon honey
• 2 teaspoon tabsco
• 1 teaspoon chopped thyme
• 1/2 teaspoon cayenne pepper
• Kosher salt & pepper
• 1 1/2 pounds of peeled and deveined large shrimp
• 1 tablespoon vegetable oil

Cheese Grits
From Amber Huffman via “Food & Wine”(April 2008)

• 4 cups low-sodium chicken broth
• 1 garlic, clove minced
• 1 cups old fashioned grits
• 1 1/2 cup shredded sharp cheddar
• 4 tablespoons unsalted butter
• 2 tablespoons heavy cream
• kosher salt & pepper

In a medium saucepan melt butter

Add the onion and cook over moderate heat until softened, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.

Transfer the barbecue sauce to a blender, and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl, and reserve the rest – great for barbecue chicken or pork later in the week.

 Preheat the grill.  Season the shrimp with salt and pepper, and brush on both sides with the 1/3 cup of barbecue sauce.

Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.

In a medium saucepan, bring the chicken broth to a boil.
Add the garlic, and slowly stir in the grits.
Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.

Remove the saucepan from the heat, and stir in the cheese, butter and cream. Season with salt and pepper, and serve immediately.

Transfer to plates, and serve shrimp with cheese grits and the remaining barbecue sauce.
Note: The barbecue sauce can be refrigerated for up to a week.

Pairing suggestion: Pinot Noir

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